These spicy chipotle sliders are simple yet majorly well-seasoned. Leave as is or top with bacon, lettuce, tomatoes and onions!

This was one wicked flavor-packed dinner that I made last Friday.

I wasn’t in the mood to cook and opened up my pantry and fridge to see what on earth I had that I could possibly make. I saw the jar of aioli that I made a few weeks ago and thought that I probably should use that and soon since it’s too good to have it go to waste! Then when I opened my pantry cupboard the can of chipotles came into view and well, the rest was history.

To make These Spicy Chipotle Sliders Set out:

for the sliders:

80/20 ground beef chuck
kosher salt
black pepper
pepper jack cheese
slider buns (or small rolls)

for the chipotle mayo:

lemon garlic aioli
chipotle peppers in adobo

So remember this mayo? It truly is a cinch to make if you have a mini food processor! But for those of you who don’t but still want to make your own aioli then only take regular store-bought mayo and add in 2 cloves of minced garlic, 1/2 teaspoon of both kosher salt and black pepper, and 2 tablespoons of freshly squeezed lemon juice. Stir to combine and there you have it, the base to this chipotle mayo dip.

In a mini food processor add in a cup of the lemon garlic aioli/mayo, if it’s not already in there.

Open a can of chipotle peppers in adobo. Now here me on this, these peppers are smoky and hot! So don’t try to be all macho and brave by adding in 3. You only need two and it’s plenty hot. Promise.

Grab 2 peppers, and don’t shake off any of that adobo sauce, it’s gold.

Add the 2 peppers in to the processor.

Blend until combined. Now if any of you are familiar with the burger joint Bagger Dave’s, then you might know something about it having this standout chipotle sauce that I happen to fancy dipping my fries in. Well this tastes so close to that.

I poured it into a bowl with a lid and popped it in the fridge until the burgers were ready. So let’s start making those babies, you ready?

For this method set out 2 and 1/4 pounds of ground chuck. FYI 80/20 is the dependable for burgers. This amount of beef should yield you 10 reliable sliders, I don’t measure or weigh each burger… I only go by feel. I then only add in a teaspoon of kosher salt and quarter teaspoon black pepper.

Mix well by hand and form in to the patties.

Grill for about 4-5 minutes a side or until desired doneness. I also toast the slider buns tops AND bottoms for the optimum toasty-char flavor! Oh and when I wasn’t looking Pat sprinkled our sliders with a little hamburger seasoning on top, but that’s purely optional.

I didn’t get any shots of the cheese melting beautifully over the tops of those cute little burgers, but I did take an extreme close up of the cheese! Mmmm pepper jack, my love.

So after we toasted the buns I slathered ours with some of that chipotle mayo. We used the left over chipotle mayo to dunk our onion rings in.

Heaven.on.earth!

Topped the bottom slider bun with the pepper jack-covered slider burgers and then top bun {with all that spicy mayo}, squish it down a little so the sauce starts to ooze down the slider. Seriously.

These spicy chipotle sliders are so addicting… I limited myself to having only one…

Until I had the ingenious idea to sneak a couple onion rings under the hood. HELLO?! BRILLIANT!